Chicken Avocado and Tomato Sandwich
A quick whole wheat sandwich filled with ready-to-eat chicken, creamy seasoned avocado, and fresh tomato.
- avocado
- chicken
- Chicken Sandwich
- lunch
- meat
- no-cook
- quick
- sandwich
- tomato
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Ready-to-eat fully cooked chicken breast strips, chilled · 6 Ounce
Oscar Mayer Carving Board Flame Grilled Chicken Breast Strips Lunchmeat
100%
Details
Ripe small avocado · 1 Count
Fresh Medium Ripe Avocado
100%
Details
Small tomato · 1 Count
Fresh Red Tomato
41%
Details
Whole wheat sandwich bread · 4 Count
Simple Truth Organic® 100% Whole Wheat Bread
15%
Details
Mayonnaise · 2 Tablespoon
Kroger® Real Mayo
6%
Details
Fresh lemon juice · 1 Teaspoon
ReaLemon 100% Lemon Juice, 15 fl oz bottle
1%
Details
Ground black pepper · 0.13 Teaspoon
McCormick Pure Ground Black Pepper
0%
Details
Fine salt · 0.13 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Details
Cost Summary
· only what you use
per serving · 2 servings
All ingredients selected
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- Ready-to-eat fully cooked chicken breast strips-6 ounces
- Ripe small avocado-1 whole
- Mayonnaise-2 tablespoons
- Fresh lemon juice-1 teaspoon
- Fine salt-1/8 teaspoon
- Ground black pepper-1/8 teaspoon
- Small tomato-1 whole
- Whole wheat sandwich bread-4 slices
Cut the avocado in half, remove the pit with a spoon, and scoop the flesh into a small bowl. Cut the tomato into thin slices.
Use a stable cutting board and keep fingers clear when cutting the avocado and tomato.
Cut the avocado away from your hand when removing the pit.
Add the lemon juice, salt, and black pepper to the avocado. Mash with a fork until mostly smooth.
Lay out the bread and spread the mayonnaise evenly over all four slices. Divide the avocado mixture between two slices.
Divide the fully cooked chicken strips and sliced tomato evenly over the avocado. Close each sandwich with a remaining bread slice.
Use only chicken labeled fully cooked and ready to eat; keep it refrigerated at 40°F or below until assembly.
Cut each sandwich in half and serve immediately.
Use a stable cutting board and keep fingers clear while cutting the sandwiches.
Refrigerate sandwiches within 2 hours if they are not eaten immediately.
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